How to learn to cook delicious beef liver in sour cream 🥩

Kitchen appliances and utensils: kitchen knife, frying pan, plate, tablespoon, cutting board, stove.

Ingredients

Step cooking

1. We thoroughly rinse the beef liver under running water and clean it of films and extra veins. Cut the cleaned liver into small pieces (approximately 2 cm wide). It is advisable to make all the pieces the same size, then they will cook evenly and will look better on a plate.
   
2. Pour 200 grams of white wheat flour into a small plate. Bone each piece of liver in flour and put it on a cutting board. Slices should be covered with a light layer of flour, which will give them a thin crust. Do not roll the liver in flour liberally, otherwise it will fall off and burn during frying.
   
3. Heat a large frying pan with two tablespoons of vegetable oil over medium heat. For cooking, you can use any vegetable oil (sunflower, olive or corn). The main thing is that it should be refined and free from odors.
   
4. We place the liver boned in flour on a preheated pan and fry on all sides until golden brown for 5 minutes.
   
5. Three small onions are cut in half rings. The method of chopping onions can be any, this does not affect the taste of the dish. It can be cut into very small cubes or large rings.
   
6. Add chopped onions to the liver in a pan, mix and fry everything together under a closed lid. Onion should give juice, in which we stew the liver.
   
7. When the onion in the pan becomes translucent, you can add sour cream (3 tablespoons). Thoroughly mix the ingredients in a pan with a spoon so that the sour cream is evenly distributed.
   
8. After we add the desired seasonings and spices to taste. At the same stage, salt and pepper to taste. Stew the dish for another three minutes with the lid closed. The liver should soften and absorb the creamy aroma of sour cream.
   

Options for complementing dishes

• To make beef liver very soft and juicy, it must first be soaked in milk. To do this, pour the product with such an amount of milk so that it completely covers the liver. Leave for half an hour. Then remove the liver from the milk, dry it thoroughly with paper towels, and cook according to the recipe.
• The special softness of the liver can be achieved in another way - by beating off a kitchen hammer. At the same time, you need to beat it off very carefully and very easily so as not to damage the delicate texture. In addition, after such manipulations it will be much easier to separate the film.
• Try adding a small amount of fresh or dried basil and rosemary to the liver during stewing. It is these spicy herbs that are best suited to such a product, they will make its taste more piquant and soft.

Video recipe

This video shows a simple way to cook tender beef liver stewed in sour cream.